Quinoa Crusted Chicken Nuggets
Delicious pieces of chicken coated in quinoa.
Servings 16 pieces
- 3/4 cup Quinoa
- 1 1/2 cup Chicken stock (can use water if you prefer)
- 650g (2 large) Chicken breasts, cut into chunks (around 8 per breast)
- 55g (1/3 cup) Buckwheat flour (or flour of choice)
- 2 Eggs, beaten
Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15 mins. Remove from the heat and allow to sit for 5 mins with the lid still on.
Pre heat oven to 200c / 400f / gas 6
Remove quinoa from the pan and chill. (You want the quinoa to be cold for rolling the chicken in)
Dip the chicken pieces in the flour, then the egg and finally roll in the quinoa. Ensure the chicken is fully coated. Place chicken pieces on a prepared baking sheet.
Spray the chicken nuggets with cooking oil and bake until cooked through - 15 -20 mins (depending on size of the chicken pieces)
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 99kcal | Carbohydrates: 8g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 62mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.8mg